John Myers
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Macadamia Brittle Ice Cream on Gratinated Pineapple
The perfect macadamia brittle ice cream on gratinated pineapple recipe with a picture and simple step-by-step instructions.
ice cream
- 2 piece Eggs
- 0,75 Cup Sugar
- 1 pinch Salt
- 1 tsp Vanilla extract
- 150 ml Whole milk
- 300 ml Cream
Brittle
- 100 g Macadamia nut roasted and salted
- 80 g Sugar
- 0,5 tsp Cinammon
pineapple
- 0,5 piece Pineapple without stalk or skin
- 50 ml Rum
- 5 tbsp Sugar brown
- 1 tsp Cinammon
- 0,5 tsp Ground cloves
- 1 piece Organic orange
pineapple
- Cut the pineapple into 5 slices, place in a flat dish and pour the rum over it. Then rub the peel of the orange and mix the zest together with the sugar and spices in a mortar. Spread the mixture on the pineapple slices and let it steep for at least 3 hours.
Brittle
- Roughly chop the macadamia nuts with a knife (at least quarter). Caramelize the sugar in a pan, then add the nuts and dust with the cinnamon. Always stir. Let cool on an oiled plate.
ice cream
- Beat the eggs in the food processor for 2 minutes, then add the sugar and salt and keep beating until the mixture becomes thick. Then stir in the milk, cream and vanilla and pour the mixture into the ice cream maker. Half of the macadamia brittle is added 2 minutes before the end. The ice should then be in the freezer for at least 6 hours.
pineapple
- Fry or grill the marinated pineapple from below, then bake in the oven with the grill from above until the sugar starts to bubble (be careful, the sugar must not burn).
- First place the pineapple on a plate, then put a scoop of ice cream on it and finally sprinkle with the remaining brittle. Any other garnish should be on the plate beforehand, otherwise the ice cream will melt too quickly.
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